My apple butter experiment with fructose did not work well, but I am sure with sugar it will be perfect.
In today’s tough economic times, jobs are precious. In the last couple of months 3 large hardware supply companies in our area have closed their doors leaving countless people unemployed. You would expect people to look after the company’s that employ them. I know I am, even though there was no bonus for me last year. Dave told his staff they would get their bonus the day they got back to work. Their bonuses were based on the amount of time they had worked for him, less the number of days taken off not due to illness. His one fitter & turner worked the entire 12 months of last year, taking off 17 days for reasons other than being sick. Add on to that his 15 days leave and it means that he was not at work for 2 months last year. He did not arrive on the first day back, and sauntered in on the second day, late. That was the last we have seen of him. He has gone back to study – something Dave would have paid for had he chosen to stay and work. Not only has he lost his income, he has lost any chance of a reference. Very short sighted if you ask me. Another failure in my opinion was my attempt at making this recipe in a sugar free version. I am sharing the recipe however, as I am sure one of you will be willing to try and make this work!
- 6 apples, chopped
- 1 cinnamon quill
- 1.25mls ground nutmeg
- 1 lemon, chopped
- 300mls water
- 400g sugar
- 2.5mls vanilla extract
- Place the apples into a saucepan with the cinnamon, nutmeg, lemon and water
- Bring to the boil, reduce the heat and simmer for one hour
- Strain through a chinois and return to the pan
- Add the sugar and the vanilla
- Cook on a low heat, stirring continuously until the sugar dissolves
- Increase the heat and bring to a boil
- Boil for 30 minutes, stirring frequently
- Pour into sterilized glass jars
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